Mix together marinade ingredients in a small mixing bowl. Place chicken into a shallow dish or large plastic storage bag. Pour marinade over the chicken sealing the bag rubbing into the meat. Refrigerate for at least 4 hours or overnight.
Grill: Oil the grill grates and grill over medium-high heat for 5-7 minutes per side or until the juices run clear. Adjust depending on the thickness of the chicken. Rest for 5 minutes before serving.
Peach Salsa: In a medium-size mixing bowl, whisk together the lime juice and honey. Toss with peaches, pepper, onion, cilantro and salt.
Cover and chill for 30 minutes. Serve over grilled chicken. (Makes 1 1/2 cups)